Discussion

New season's asparagus (moved from UK/Ireland)

This morning, the village greengrocer had the first I've seen of new season asparagus - grown in Herefordshire. It seems very early but still very very welcome.

As every year, I'll buy it at every opportunity for the few weeks we have it. And I'll be happy to eat it traditionally - just boiled and served with butter & pepper. But, after a few weeks, I always get a bit jaded and look for something new to do with it. Any thoughts - particularly something that will fit with the British tradition - after all this is lamb and Jerseys time.

I'm sure the Team will switch this to Home Cooking. :-) Well, I hope our local pick your own soon has their asparagus. It does seem early. I usually cook mine with a dash of balsamic on top. I think it's best not to get too fancy with asparagus.

Right... if I use the balsamic, the asparagus is roasted. I have some thick, balsamic syrup right now and might try just a splash of that. Long ago, I found a recipe for asparagus gratin - put into the oven with bread crumbs, parmesan and pine nuts after cooking in a bit of butter. I'm not sure I'd like that one. Risotto is a very good way to use asparagus... nice instead of peas. I don't make hollandaise very often... but what a great invention!

Our asparagus isn't seasonal yet, but I'm making a Hopkinson recipe tonight for grilled (indoor) asparagus with slivers of parmesan on it. I also like a squeeze of lemon juice and lemon zest, along with salt and olive oil.